Shrimp and saffron risotto

Ingredients

  • 100 g butter, plus extra for frying
  • 1 tbsp olive oil
  • 3 cloves garlic, crushed
  • 1 onion, finely chopped
  • 1 red chilli, seeds removed and finely chopped
  • 850 ml hot fish, chicken, or vegetable stock
  • 320 g Arborio risotto rice
  • 280 ml white wine
  • 2 tsp saffron, plus extra for garnish
  • 450 g frozen shrimps
  • 1 large handfuls frozen petit pois
  • 4 large raw tiger prawns, butterflied
  • 1 lemon, juice only
  • 4 handfuls rocket

Description

Tiffany Goodall Creates An Italian Dish Inspired By Spanish Paella, Bursting Full Of Rich Flavours And Colours

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